Of course, you want all your slices of carrot to be roughly even, so that they all take the same time to cook... Everyone knows that larger slices will take longer to cook right the way through than smaller slices, so you have decide beforehand what size slices you want, and allow enough time for whatever size slices you've decided upon to cook properly...
However, there is a complication - and it's one which often gets overlooked... Slicing a carrot regularly, right from one end to t'other, may seem like the ideal - but in real life, this is fraught with difficulties! Because, you see, in the real world, very few carrots are of an even width, all the way along - they taper, dontcha know, they taper!
Observe these carrots -
(I must confess, I did not, actually, take this photograph of carrots myself - I stole it from the internet...)
But you can see, in the picture, how the carrots taper, can't you? So, if your slices are the same thickness all the way down your carrot, each slice will actually be a different volume of carrot, due to the varying width... And, when you take your carrots out of the pan to serve them, a few may be cooked nicely, but many will be overcooked and mushy, while many others will be still raw in the middle... Disaster!
So, here's what you do...
You start at the wide end of the carrot, slicing very thin slices... You then work your way down towards the thin end of the
Now, isn't that nice?